If you like something…

Author Notes:my first experience with buckwheat. i imagined it would go well with a pumpkin sauce. it was very simple, yet tasty and warm! —Teresa Leonor

Advertisement

Serves 2

1
cup cooked buckwheat

1
small chopped onion

1
cup cubed pumpkin

olive oil, salt, pepper and paprika

toasted sunflower and sesame seeds (optional)

boil the buckwheat. i soaked it overnight and boiled with the double (a little less) of water, seasoned with salt.

in a small pan, heat a pinch of olive oil and add a chopped onion. cook until soft.

add the cubed pumpkin (about half a cup or one cup, if you want to keep the pumpkin sauce for later, as i did), add a little bit of water, season with salt, pepper and paprika and let it cook until soft.

when soft, transfer everything to a cup and blend it.

put the cooked buckwheat in a small pan and add the pumpkin mix while mixing until you reach the desired consistency. top with the toasted seeds if you want and serve it with a tomato and arugula salad!